Apple cider muffins🍎

Are you looking for away to use up your slightly overripe apples or need a new way to enjoy the apple cider in your fridge? This recipe is perfect for just that! The light texture and juicy apple pieces make these muffins perfect for breakfast or a quick afternoon snack!

Apples are a great addition to your diet. After all, an apple a day keeps the doctor away! This delicious fall fruit is packed with vitamins and minerals.
•Vitamin C – great for immune health, protection against free radical damage, and iron absorption.
• fibre – helps reduce cholesterol and improves regularity (bowel movements😃)
• flavonoids and phytosterols – provide antioxidant protection – protect against cancer!

2 cups gluten free flour (with guar or xanthan gum)
2 tsp baking powder
1 1/2 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1/4 tsp nutmeg
1 chia egg (1 Tbsp ground chia seeds + 3 Tbsp water)
3/4 cup brown sugar
3/4 cup almond milk
1 Tbsp apple cider vinegar
1/3 cup apple cider
1/4 cup grape seed oil
1 large apple, diced

🍏 whisk together chia egg in a small bowl and let sit for 5 minutes
🍎 combine vinegar and milk in a measuring cup and let sit for 5 minutes
🍏 in a large bowl combine flour, baking powder, baking soda, salt, cinnamon, nutmeg and sugar
🍎 in a bowl whisk together apple cider, oil, milk mixture, and chia egg
🍏 add wet ingredients to the dry and stir until well combined. Fold in apple pieces.
🍎divide into 12 muffins and bake at 350 for 20 minutes



Cashew rice crisps

The other day I was craving a gooey treat with sticky marshmallows (you know the one), but didn’t want the sugar rush from a treat loaded with high fructose corn syrup, sugary cereal and essentially no nutritional value. Instead I put my brain to work and created a delicious nutty treat.

My version ditched the corn syrup, white cereal and loads of sugary marshmallows. I saved the great crunch and sweet taste by using brown rice crisps and honey. I also added some extra nutritional value with delicious nutty cashews and hemp hearts!

Cashews are great as they add a creamy texture great for replacing the high sugar marshmallows. Cashews along with hemp heart are packed with healthy fats (omega 3 and 6), and protein. Cashews also contain copper, manganese and magnesium which play crucial roles in free radical defence, bone health and enzyme activity.

1/4 cup coconut butter
1/2 cup honey
2/3 cup cashew butter
1 tsp vanilla
3 cups brown rice crisps
3 Tbsp hemp hearts

• gently heat coconut butter, honey, and cashew butter on low heat until melted and well combined. Take off the heat and add vanilla.
• pour mixture over the rice crisps and hemp hearts and mix in large bowl until well combined.
• press mixture into a greased brownie pan and let cool in the fridge.

Don’t reach for those previously mentioned waist busting squares again!


Chocolate delight

Over the past few days I’ve been busy creating delicious and healthy recipes to share with all of you. I have always been a baking addict and lover of sweets. These moist chocolate brownies deliver on ever level! Not only are they full of chocolate taste, they are rich in health benefits.

What makes these chocolate delights healthy?
• cacao is an ancient superfood containing more than 300 nutrients. High in copper, magnesium, healthy fats and phytonutrients cacao helps improve energy levels, mood and protects against free radical damage. No wonder ancient worriers kept them in there back pocket!
• chia seeds provide fibre and healthy fats (omega 3 and 6) improving hair and skin.

2 cups gluten free flour
1 cup unrefined sugar or coconut sugar
1 tsp baking powder
1/2 tsp salt
3/4 cup cacao powder
1 cup water
1/2 cup grape seed oil
2 Tbsp vanilla
1 chia egg (1 Tbsp ground chia seeds and 3 Tbsp water)

• whisk together chia egg and let sit for a couple minutes
• In a mixing bowl combine sugar, water, oil, vanilla and chia egg
• In a second bowl combine flour, baking powder, salt, and cacao powder
• add wet ingredients to the dry and mix until well combined
• bake in a brownie pan at 350 for 25 to 30 minutes


Breakfast for dinner: gluten-free, vegan crepes

Last night my family and I decided to switch things up and have breakfast for dinner! I don’t know about you but those nights are some of my favourites! Adding a little fun into dinner is a great way to reduce picky eaters.

Last night was crepes filled with strawberries and topped with real maple syrup!

1 3/4 cup almond milk
1 Tbsp apple cider vinegar
1 cup gluten free flour (with guar or xanthum gum)
2 Tbsp unrefined sugar

• combine almond milk and vinegar in a measuring cup and let sit for 5 minutes
• combine flour and sugar in a mixing bowl
• add the milk mixture to the flour and whisk until combined
• ladle mixture into a pan on low heat and swirl or gently spread with a knife to form a thin crepe
• let crepe cook for a couple minutes and gently flip to cook the other side
• fill crepes with fruit of your choice and top with real maple syrup

* sprinkle cinnamon on top to reduce insulin spike and help control blood sugar!


Banana chocolate chip muffins

One of the best days in my opinion are those spent in the kitchen. Today’s recipe creation is gluten free, vegan banana chocolate chip muffins!

1 1/3 cups gluten free flour mix
1/3 cup quinoa flakes
2/3 cups sugar
2 tsp baking powder
1 1/2 tsp baking soda
1/4 tsp salt
1tsp cinnamon
3 medium bananas
1 cup almond milk
1 Tbsp apple cider vinegar
2 tsp vanilla
1/4 cup grape seed oil

Combine milk and vinegar and let stand for 5 minutes. Mash bananas with sugar. Add oil and milk mixture. Combine dry ingredients and add to wet ingredients. Divide into muffin tins and bake 20 minutes at 350 degrees.